Although fruit cake has borne the brunt of much joking and ridicule over the last several years, it is one of my husband's favorites for the holidays. He doesn't make it, but he is very good at eating it. And for those of you (myself included) who didn't start making those fruit cakes many weeks ago so they could be appropriately soaked, wrapped, and aged, this is a recipe which was given to me many years ago and is wonderful for last-minute bakers! It is packed full of candied fruit and doesn't contain much batter. And it actually makes two cakes--so, if you choose, you could make someone else's day by giving one away for Christmas!
Edna's Holiday Fruit Cake
| 3 pkgs. (71/4 oz each) pitted dates | 1/2 tsp salt |
| 1 lb. candied pineapple | 4 eggs |
| 1 lb. whole candied cherries | 1 C granulated sugar |
| 2 C all-purpose flour | 2 lbs. pecan halves |
| 2 tsp double-acting baking powder |
- Use two 9" spring-form pans or two 9" x 5" x 3" loaf pans. Grease pans and line with brown paper cut to fit; then grease the paper.
- Cut the dates (about 3 1/2 C cut) and the candied pineapple (2 1/2 C cut) into course pieces into a large bowl. Add the whole candied cherries.
- Mix flour, baking powder, and salt together, and then mix it with the the fruit. Mix well with the fingers , separating the pieces so that all are well coated.
- Beat eggs with an electric mixer until frothy
- Gradually add the sugar and beat until blended. Add to the fruit mixture and mix well.
- Add the pecan halves. Mix with the hands until the nuts are evenly distributed and coated with batter.
- Pack into pans and press down.
- Bake in a slow oven at 275°. Baking time should be about 1 1/4 hours for the spring-form cakes and about 1 1/2 hours for the loaves. When done, the tops of the cakes should look dry.
- When done, remove from the oven and set the pans on the cake racks for about five minutes. Then carefully turn the cakes out on the racks and pull off the paper. Cool, and turn top side up.